ah-mazing brussel sprouts.

2.14.2012

I have a few recipes that I need to document – but the last thing I’ve felt like doing recently is writing up witty commentary on chicken soup. Spoiler alert? It was awesome and I smelled like chicken soup in public.

But, last night I came home from yoga ravenous. I was carb hunting in my kitchen… which was disappointing considering I really didn’t have a loaf of bread laying around for munching. Then I remembered I had a bunch of brussel sprouts. I tend to cook them the same way every time and wanted to shake it up a bit.

So I introduce to you….. roasted brussel sprouts with prosciutto, pine nuts, parm and balsamic.

Spoiler? It’s as amazing as it sounds.

I originally went off this recipe from Closet Cooking for the purposes of cook timing and temperature. Since I was making brussel sprouts for one (hey it’s still a party), I ended up cooking them in a large ramekin which was not only great for clean-up but also did amazing things to the balsamic.

So this is how it goes.

(Step 1) Clean up and cut up your sprouts in half.

(Step 2) Toss them in a baking dish with some olive oil, salt, and pepper. Put in the oven at 400 F.

(Step 3) After about 20 minutes, toss in some torn up prosciutto.

(Step 4) Let the prosciutto crisp up …. Probably about 10 minutes. You want the whole cook time to be about 30 minutes… or whenever the sprouts looked tasty and toasted up.

(Step 5) Fresh out of the oven, drizzle some balsamic vinegar on the sprouts and sprinkle with pine nuts and Parmesan cheese. I used shaved since I wanted to show off that I’d found my vegetable peeler but I think grated would be just fine (and maybe better).

(Step 6) Now … eat.

The benefit of serving (and eating) out of the roasting dish is that the balsamic vinegar sizzles and reduces almost instantly because of the hot dish. In one word? Phenomenal.

See? I finished it all myself… and would have licked the dish if I could have possibly fit my head in there.